2 Russet Potatoes, about 400g total
½ tbsp Olive Oil, (8g), or your choice of oil
⅛ tsp Salt
For Wingstop Fries Seasoning:
1 tbsp Swerve Granular, (12g), (or a granulated sugar substitute)
½ tbsp Swerve Brown, (6g), (or a granulated sugar substitute)
½ tsp Black Pepper
½ tsp Paprika
¼ tsp Chili Powder
¼ tsp Garlic Powder
¼ tsp Salt
Wash and dry 2 to 3 potatoes (about 400 grams in total).
Begin by cutting the end off each potato to create a flat surface. Place the cut side down and cut the potato vertically into 4 to 5 pieces.
Divide the potato in half, keeping the sliced pieces stacked, and place the middle of the potato face down.
Finally, slice lengthwise.
Add the cut potatoes to a large bowl and drizzle with the olive oil and sprinkle with salt. Toss to fully coat all the potatoes.
Place the fries in an air fryer and cook at 400 degrees for 20 to 25 minutes, shaking halfway through. (Different air fryers may have different cook times. Keep an eye on the fries to avoid burning.)
While the fries cook, mix the seasoning ingredients in a small bowl. When the fries are cooked, place them back in the large bowl and sprinkle with the seasoning. Toss the fries until evenly coated. (Some of the spices may not fully stick, and that’s fine.)
Sugar: 1g
:
Calcium: 31mg
Calories: 203kcal
Carbohydrates: 39g
Fat: 4g
Fiber: 3g
Iron: 2mg
Monounsaturated Fat: 3g
Polyunsaturated Fat: 1g
Potassium: 907mg
Protein: 5g
Saturated Fat: 1g
Sodium: 451mg
Vitamin A: 118IU
Vitamin C: 14mg
